Nutty Fruity loaf is a loaf which is a perfect tea time or breakfast tea cake which is topped with nuts and preserved dried fruits .
When it comes to taking edible gifts I like to bake and prefer cookies or loafs . I avoid anything with frosting as my frosting skills need practice and it is a pain to pack and carry them too. This is one loaf that is one of the simplest ones to bake and this is one of my oldest recipes which is always a hit. You can make variations in this recipe by using either oil or butter. I use oil in winters and butter in summers. The cake becomes dense and hard in winters if using butter, but the oil keeps it nice and moist.
While traveling to a different country , my first aim is to visit a local supermarket and explore it . I love to explore the baking section and normally land up picking a variety of flavors, sprinklers, preserved fruits and nuts. Anything new in that section attracts me and I just pick it up. I have one frig which stocks all my baking supplies, and sometimes I wonder why am I stocking so much even though I hardly bake. Well the preserved fruits I picked from Spain have come in use on this loaf , along with some nuts.
The loaf was baked for a friend and hence I could not slice it, but I was happy with the feedback. She loved it specially the preserved fruits gave it a delicious flavor.
Nutty Fruity Loaf
1 can condensed milk ( 400 gms )
2 cups all purpose flour
3/4 cup oil / butter
1 tsp baking powder
1 tsp baking soda
Few drops vanilla extract
200 ml drinking soda
Coarsely pounded mixed nuts
Candied peel & preserved fruits
Sieve the flour , baking soda and baking powder.
Whisk oil, condensed milk and vanilla extract.
Mix the dry ingredients to the wet adding soda gradually, till you reach the batter consistency.
Beat well and pour in a lined and dusted loaf mould.
Sprinkle mixed nuts and chopped preserved fruits on top .
Bake at 180 deg C for 30 minutes.
This is my Day11 post for Bakeathon.